CORFIAN FOOD

Studies have shown that people of Corfu among other Mediterranean areas have one of the smallest rates for chronic diseases in the world and among the highest adult life expectancy.

The Mediterranean diet involves the following:
Red wine in moderation. One to two glasses per day with food might actually reduced the incidence of heart disease because of its anti blood clotting properties.
Further, minimal use of animal fat replacing saturated fats whenever possible with olive oil.
Preserved food

A balance of protein such as eggs, oily fish, red and white meat, pulses, grains, and legumes with fibre, rich leafy greens (containing anti oxidants) and fruits (fibre and vitamins) eaten proportionately will provide a well balanced diet.

This diet was started by the ancient Greeks. Back then, the diet consisted of fish, poultry, red meat, grains, legumes, greens, fruit, olive oil and wine.
Food plays a very important role in our lives During many invasions, people experienced periods of hunger.
Not too long ago, my grandfather died from hunger during the German and Italian occupancy. The soldiers were starving themselves so they were taking everything from the locals.

One of our flower pots in Katikia is actually an olive oil container. It was buried inside the house for the needs of the family. Others buried them outside on the farm but the soldiers usually found them and confiscated.
My mama is a terrific cook. I suppose many of the Greek women are.
She always uses fresh ingredients from our farm. If she doesn't have something, she gets it from a neighbour or a relative.
My sister also is a good cook and believe it or not so are my two brothers Periklis and Eleftherios who at one stage both owned restaurants, one in Corfu and the other in Sydney.

In Sydney and Melbourne, many of the eating places are owned by Greeks. Just go in and start talking in Greek and some of them will answer in Greek, too.
In Corfu we don't have breakfast, just two main meals, a huge lunch and a smaller dinner.

DRINKS

We love our drinks, too.
Greek coffee is essential and served everywhere. When instant coffee was introduced, we used cold water and ice to make frappe. It is very popular in summer and very refreshing. Just add milk and sugar and shake it in the shaker pot.

Coffee is quite expensive. While in Sydney at the most coffee places you don't pay more than $3.00 AUD, in Greece some places will charge more than double the price. That is for capuccino, latte and the like. Greek coffee is cheap. It is quite strong and you can ask for sketo (no sugar), metrio (a little sugar), gliko (sweet). There is a coffee residue at the bottom of the cup so make sure not to drink it. At some places they can tell you your future by that residue. They turn the little cup upside down and the thick coffee residue slides down. Then they read the shapes from it and translate it into your future. My mama is quite imaginative and she is a good coffee cup reader.
The ancient god Dionysos gave us the method of making wine. We also add a pine resin to make retsina, a famous Greek wine. We are not masters of beer. We drink Amstel, Heineken, etc. Now there is a Greek one called 'Mythos."

Ouzo is another popular alcohol drink. German people apparently are the first ouzo customers outside Greece. I don't mind ouzo but I prefer the Cretan "rakhi" or the mainland "chipouro", especially in winter.